Beth's News, July 21, 2017

WINE
The Summer savings roll on with
Ze Becco Verdicchio dei Castelli di Jesi
This is a white-wine from the DOC located in the Marches region of central Italy. In 2010 the riserva form of the wine was singled out for promotion to full DOCG status (Verdicchio dei Castelli di Jesi Riserva).
One of the most famous and historically noteworthy offerings in the Marches region, the dry white wines sold under this title are made from the ancient Verdicchio grape variety. Legend has it that when the troops of the king of the Visigoths, Alarich (370-410), marched on Rome, they were provided with barrels of Verdicchio to maintain their strength.
The Castelli dei Jesi wine-producing zone encompasses the hilly territory around the town of Jesi in the province of Ancona. This area features fortified villages which were built here in medieval times, and which give rise to the Castelli part of the DOC name. The terroir here is ideal for the production of mineral-tinged dry white wines, thanks mostly to its calcareous, clay and limestone-rich soils and a relatively dry maritime climate.
Verdiccio from Jesi and its neighbors is markedly softer and more rounded than that produced in Matelica just to the south. Whereas Verdicchio di Matelica usually needs several years of ageing to relax its sharper character, Verdicchio dei Castelli di Jesi is approachable within the early months of its life.
Verdicchio means 'little green one', a name which holds true for the wines it makes in central Marche. These are typically straw colored with pronounced green tinges and have a correspondingly 'green' aroma profile, leaning towards herbaceous notes and fresh apples. This is complemented by crisp acidity and a pleasant, slightly bitter aftertaste redolent of toasted almonds. These characteristics make it an ideal match with regional seafood dishes such as Brodetto di Pesce, a bouillabaisse-like rich seafood stew, or cheeses such as pecorino.
Such a lovely Summer wine! And a great value-I have it on sale for only $7.99 a bottle! Stop in and try this gem on Friday along with other summer values i plan on opening.
Recipe
Chicken Pineapple Skewers
Ingredients
⦁    1/4 c. pineapple juice
⦁    1/4 c. low-sodium soy sauce
⦁    3 tsp. sugar
⦁    1 tsp. ketchup
⦁    2 garlic cloves, minced
⦁    1 1/2 c. Cubed fresh pineapple
⦁    2 Large bell peppers, cut into pieces
⦁    1 Medium red onion, cut into pieces
⦁    Olive oil, for brushing
⦁    salt
⦁    Freshly ground black pepper
⦁    Lime wedges, for serving
Directions
1.    Whisk together pineapple juice, low-sodium soy sauce, sugar, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
2.    Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
⦁    Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning salt
⦁    Freshly ground black pepper
⦁    Lime wedges, for serving
Directions
1.    Whisk together pineapple juice, low-sodium soy sauce, sugar, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
2.    Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
⦁    Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning salt
⦁    Freshly ground black pepper
⦁    Lime wedges, for serving
Directions
1.    Whisk together pineapple juice, low-sodium soy sauce, sugar, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
2.    Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
⦁    Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning salt
⦁    Freshly ground black pepper
⦁    Lime wedges, for serving
Directions
1.    Whisk together pineapple juice, low-sodium soy sauce, sugar, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
2.    Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
3.    Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning occasionally, until chicken is nicely charred and cooked through.


Stay Cool,

Beth

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